stir fryPosted: August 4, 2015
I’ve used woks and done stir fry off and on over the decades, with varying success. In the past stove-top woks needed those goofy adapters that were a pain to use. The electric ones generally had a non-stick surface that quickly became ucky, to use the technical culinary term.
So it’s been a while. But here’s the thing with watching too many cooking shows: you learn things.
I was watching an episode of Sara Moulton’s Weeknight Meals on which she had wok guru Grace Young. Grace said not to buy a traditional wok that was designed for a fire pit and needed an adapter for the stove top. She said to buy a flat-bottom wok designed for the stove top.
Made sense to me. Made sense to Terry. We have our local Bed Bath & Beyond and we have those ubiquitous 20% off coupons. So off we went.
We found what we were looking for, even if the label didn’t call it a wok, but simply “stir fry.”
We love it. I’ve used it twice so far. Once for an improvisational meal and one for Chinese-Burmese Chili Chicken, which Joyce demonstrated on the show. Both were great.
Our new flat-bottom wok is going to become a regular part of our cooking repertoire.